On ‘Today': How Your Broiler Can Sub in for the Grill

Good ventilation is a must! I’ve used this trick for “grilling” marinated flank steak. But doing it in a pan too often resulted in flames, so I switched to putting the meat directly on the top oven rack, with a cookie sheet in the bottom of the oven to catch the drippings (taking out the other racks). You even get grill-like char marks on the steak that way. Works great!

I come not to praise your TV segment– looked like fun, and I never sneer at National Exposure.
I come to take umbrage with your header:”…Can Sub IN for…”.
Do you need that “In” to qualify “Sub”?
No. You do not.
That is all.
I love your work.